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Le Chaudron recipe
Demi-glace
Demi-glace
⏱ 60 minServes 6Hard90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1brown veal stock
200 ml (¾ cup)Madeira
2shallots, chopped
1 tablespoontomato paste
30 g (1 oz)cold butter
1 sprigthyme
- 1 brown veal stock
- 200 ml (¾ cup) Madeira
- 2 shallots, chopped
- 1 tablespoon tomato paste
- 30 g (1 oz) cold butter
- 1 sprig thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sweat the chopped shallots in a little butter for 3 minutes.
- Add the tomato paste and cook 1 minute.
- Deglaze with the Madeira and reduce by half.
- Add the stock and thyme and reduce over low heat for 40 minutes until syrupy.
- Strain and return to the heat to adjust the consistency.
- Off the heat, whisk in the cold butter.
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